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The art of real smoked barbecue food does not always comply with ‘our modern nanny state’s requirements’, according to a Witley pub which previously received a zero hygiene rating.

The director of the White Hart, in Petworth Road, said the pub has worked with Waverley Borough Council since it received the rating and remedied every recommendation ‘beyond the required level’ since the Food Standards Agency’s last inspection on June 28.

The 16th century pub has been ‘serving up a slice of metropolitan life’ since 2013 with its modern twist on the traditional barbecue.

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Diners have the choice from a range of smoked dishes, including a classic burger with smoked bacon and American cheese, ribs smoked three ways or jerk chicken thighs with coconut, chilli and coriander.

Defending the pub’s reputation, director Sam Daffin said the team makes every effort to provide diners with the ‘best possible experience’ and considers it their ‘professional duty’ to ensure that the health, hygiene and food standards are always to the highest level.

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He said: “Our previous inspections have all received good ratings and following our most recent July visit, it was agreed with the Waverley environmental health department that we should work together to provide greater clarity, understanding and documentation with regards to our cooking processes.

“As many of you will know, and hopefully anybody who has eaten with us will testify, the White Hart is probably the finest smokehouse in the United Kingdom.

“Unfortunately 400 years of tradition and my own 10 years spent studying, learning and practising the art of real smoked barbecue food doesn’t always comply with our modern nanny state’s requirements for sterile and salubrious certification.

“The law requires us to have a time and a temperature, and signature to prove it next to everything we do rather than allowing us to rely upon our intuitions, intelligence and experience, and on this occasion we did not meet those standards.

“This is greatly disappointing to my team and I.”

According to the FSA, eateries that score zero tend to have a history of serious problems and are likely to be performing poorly in the three areas that food safety officers inspect, which are how hygienically food is prepared, cooked, re-heated, cooled and stored the cleanliness, layout, lighting and ventilation of the building the systems in place to make sure food is safe for consumption.

Mr Daffin said the team has now remedied every recommendation, making it the ‘finest barbecue restaurant in the land’.

He said: “We have now remedied every recommendation above and beyond the required level, requested a re-visit and we look forward to receiving a food hygiene rating that reflects the care, attention, love and passion that we put into providing you with a most memorable dining experience.

“As we always have done, we welcome any guests to visit our kitchen and smokehouse.